Creamy Beef Fajita Rice Bake Casserole

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 1/2 lb lean ground beef
• 1 large onion, thinly sliced
• 2 bell peppers (red and green), sliced
• 2 tbsp olive or vegetable oil
• 3 cloves garlic, minced
• 2 tsp chili powder, 1 1/2 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper (fajita seasoning)
• 3 cups cooked long-grain white rice
• 1 can (10 oz) diced tomatoes with green chiles, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup sour cream
• 4 oz cream cheese, softened
• 1/2 cup beef broth or water
• 2 cups shredded Mexican blend or cheddar cheese, divided
• 2 tbsp chopped fresh cilantro + juice of 1 lime

Do This

• 1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Have 3 cups cooked rice ready.
• 2. Sauté sliced onions and bell peppers in 1 tbsp oil over medium-high heat until tender and lightly charred; remove to a plate.
• 3. In the same pan, brown ground beef in remaining 1 tbsp oil. Add garlic and seasonings; cook until fragrant, 1–2 minutes.
• 4. In a large bowl, combine cooked rice, beef mixture, sautéed peppers/onions, tomatoes with chiles, black beans, corn, sour cream, cream cheese, broth, cilantro, lime juice, and 1 1/2 cups cheese.
• 5. Spread mixture evenly in baking dish. Top with remaining 1/2 cup cheese.
• 6. Bake uncovered 25–30 minutes, until hot and bubbly and cheese is melted.
• 7. Rest 5–10 minutes, garnish with extra cilantro and lime wedges, then serve.

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Why You’ll Love This Recipe

• All the sizzling flavors of beef fajitas in one cozy, cheesy casserole dish.
• Uses cooked rice, so it is perfect for leftovers and busy weeknights.
• Family-friendly heat level with easy ways to make it spicier or milder.
• Great for meal prep: reheats beautifully and feeds a crowd.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 1 green bell pepper, 3 cloves garlic, 1 lime, fresh cilantro
• Dairy: Sour cream, cream cheese, shredded Mexican blend or cheddar cheese
• Pantry: Long-grain white rice, olive or vegetable oil, canned diced tomatoes with green chiles (10 oz), canned black beans (15 oz), frozen corn, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, onion powder, cayenne (optional), salt, black pepper

Full Ingredients

Beef Fajita Mixture

• 1 1/2 lb (680 g) lean ground beef (90% lean is ideal)
• 2 tbsp olive oil or vegetable oil, divided
• 1 large yellow onion, thinly sliced from root to tip
• 1 red bell pepper, cored and sliced into thin strips
• 1 green bell pepper, cored and sliced into thin strips
• 3 cloves garlic, minced

Fajita-Style Seasoning

• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika (or sweet paprika)
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp kosher salt (or 3/4 tsp fine sea salt)
• 1/2 tsp freshly ground black pepper

Rice Bake Base

• 3 cups cooked long-grain white rice (from about 1 cup uncooked; day-old rice works very well)
• 1 can (10 oz / 283 g) diced tomatoes with green chiles, undrained
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 cup (240 g) sour cream
• 4 oz (113 g) cream cheese, softened and cut into small cubes
• 1/2 cup (120 ml) low-sodium beef broth or water
• 2 cups (about 8 oz / 225 g) shredded Mexican blend or cheddar cheese, divided
• 2 tbsp chopped fresh cilantro (plus extra for serving)
• Juice of 1 lime (about 2 tbsp)

Optional Toppings & Garnishes

• Extra chopped fresh cilantro
• Sliced green onions
• Lime wedges
• Diced avocado or guacamole
• Pico de gallo or salsa
• Hot sauce or sliced jalapeños

Step-by-Step Instructions

Step 1: Preheat, Prepare the Dish, and Cook the Rice (If Needed)

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with a little oil or nonstick spray and set aside. This casserole is designed to use cooked rice, which makes it great for leftovers. If you do not have cooked rice on hand, start it first: combine 1 cup uncooked long-grain white rice with 2 cups water and 1/2 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let stand covered for 5 minutes, then fluff with a fork and cool slightly while you prepare the beef and vegetables.

Step 2: Sauté the Onions and Peppers

Heat 1 tbsp of the oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers. Cook, stirring occasionally, for 7–9 minutes until the vegetables are softened, lightly charred in spots, and fragrant. You are aiming for that classic fajita-style sear, so let the veggies sit undisturbed for 30–60 seconds at a time to develop color before stirring. Season lightly with a pinch of salt and pepper. Transfer the cooked peppers and onions to a large mixing bowl (you will use this bowl to assemble the casserole) and set aside.

Step 3: Brown and Season the Ground Beef

In the same skillet, add the remaining 1 tbsp oil and the ground beef. Cook over medium-high heat, breaking the meat into crumbles with a spatula, until no pink remains and the beef is nicely browned, about 6–8 minutes. Carefully drain off any excess grease if necessary. Add the minced garlic, chili powder, cumin, smoked paprika, dried oregano, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Stir well and cook for 1–2 minutes more, until the spices are toasted and fragrant and the beef is thoroughly coated. Remove from the heat.

Step 4: Build the Rice and Beef Fajita Mixture

To the large bowl with the sautéed peppers and onions, add the cooked rice, seasoned ground beef, diced tomatoes with green chiles (including their juices), black beans, and thawed corn. Add the sour cream, softened cream cheese cubes, beef broth (or water), chopped cilantro, and lime juice. Sprinkle in 1 1/2 cups of the shredded cheese (reserve the remaining 1/2 cup for topping). Using a large spoon, gently fold everything together until the rice is evenly coated and no large streaks of cream cheese remain. The mixture should look creamy and well combined but still chunky with visible vegetables and beef.

Step 5: Assemble the Casserole

Pour the rice and beef fajita mixture into the prepared 9×13-inch baking dish. Use the back of your spoon or spatula to spread it into an even layer, pressing lightly into the corners. Sprinkle the remaining 1/2 cup shredded cheese evenly over the top. If you like a bit of extra color, you can add a few reserved bell pepper strips on top as a garnish before baking.

Step 6: Bake Until Hot and Bubbly

Place the baking dish on the center rack of the preheated oven. Bake uncovered for 25–30 minutes, or until the casserole is heated through, the edges are bubbling, and the cheese on top is fully melted. If you prefer a more browned, slightly crisp top, switch the oven to broil for the last 2–3 minutes, watching closely so it does not burn. When done, remove the dish from the oven and let it rest for 5–10 minutes to set slightly; this makes it easier to scoop neat portions.

Step 7: Garnish and Serve

After resting, sprinkle the top with extra chopped cilantro and sliced green onions if you like. Cut or scoop the beef fajita rice bake into squares or large spoonfuls. Serve hot with lime wedges for squeezing over each portion. Add any favorite toppings such as diced avocado, pico de gallo, salsa, or a drizzle of hot sauce. This dish is hearty enough to stand alone, but it also pairs nicely with a simple green salad or a side of tortilla chips.

Pro Tips

• Use day-old rice: Rice that has been chilled is a bit drier and holds its texture better in the casserole, preventing it from becoming mushy.
• Do not rush the veggie sear: Let the onions and peppers get some char; that smoky flavor is what makes fajitas so delicious.
• Adjust the heat level: For mild, skip the cayenne and use mild tomatoes with green chiles. For spicy, add extra cayenne or a diced jalapeño when you cook the peppers.
• Make it extra cheesy: Add up to 1 additional cup of cheese inside the casserole if you like a very cheesy, stretchy texture.
• Rest before serving: Giving the bake a few minutes to sit after the oven helps it set and makes serving cleaner and easier.

Variations

• Chicken fajita rice bake: Substitute 1 1/2 lb cooked, shredded or diced chicken for the ground beef. Toss the chicken with the seasoning and warm briefly in the skillet before mixing with the rice.
• Skillet, no-bake version: Instead of baking, combine everything in a large oven-safe skillet, cover, and cook over low heat for 10–15 minutes, stirring occasionally, until hot and the cheese is melted.
• Low-carb option: Replace the cooked rice with 4–5 cups riced cauliflower. Reduce the broth to 1/4 cup and bake as directed; the casserole will be creamier and less starchy.

Storage & Make-Ahead

Allow the casserole to cool to room temperature, then cover tightly with foil or transfer leftovers to airtight containers. Refrigerate for up to 3–4 days. Reheat individual portions in the microwave until steaming hot, or reheat larger amounts covered in a 350°F (175°C) oven for 15–20 minutes. For longer storage, freeze in airtight containers or well-wrapped baking dishes for up to 2–3 months. Thaw overnight in the refrigerator before reheating. To make ahead, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge while the oven preheats, then bake 30–35 minutes (it may need a few extra minutes since it is starting cold).

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 750–800 calories, 38 g protein, 48 g carbohydrates, 43 g fat, 4–6 g fiber, and 1,100–1,300 mg sodium (will vary based on salt, cheese, and specific brands used). Using leaner beef, reduced-fat dairy, and low-sodium broth and beans can significantly lighten this dish while keeping the flavor.